Have more filled wontons than you need? Freeze and use the next time you’re making soup. Thaw before adding to the soup.
Serves: 24Hands-on: 30 minutesTotal: 50 minutesDifficulty: Easy
- 3 medium dried mushrooms
- 1½ cups cooked ground pork
- ½ cup canned bamboo shoots, shredded
- 1½ green onions, thinly sliced
- 1 slice ginger
- 2 tsp. black rice vinegar
- 2 tsp. soy sauce
- 1 tsp. sugar
- 1 tsp. sesame oil
- 24 store-bought wonton wrappers
- 4 cups vegetable oil
- Soak the dried mushrooms in hot water for at least 20 minutes to soften. Drain, remove the stems. In a medium bowl, combine the ground pork, bamboo shoots, green onions, mushrooms, ginger, vinegar, soy sauce, sugar, and sesame oil.
- Add the vegetable oil to a preheated wok and heat to 375°F. While waiting for the oil to heat, wrap the wontons. Lay a wrapper in a diamond shape in front of you. Place 1 teaspoon of filling in the middle of the wrapper. Fold the wonton wrapper in half forming a triangle, making sure the ends meet. Wet the ends. Bring the corners together so that one overlaps the other, and seal. Continue with the remainder of the wontons. Cover the completed wontons with a damp towel to prevent drying.
- Carefully slide a few wontons at a time into the wok. Deep-fry until they turn golden (about 2 minutes). Remove with a slotted spoon and drain on paper towels.